This pasta recipe is loaded with veggies & perfect for a quick-but-healthy weeknight meal. Asparagus is packed with vitamin C, K, and folate, and are an anti-inflammatory and antioxidant-rich food and very high in fiber!
– 1 bunch asparagus (~12 ounces)
– 1 pinch each sea salt + black pepper
– 2 medium lemons (sliced thinly)
– 3 1/2 Tbsp olive oil (divided)
– 3-4 large cloves garlic (minced)
– 5 cups bow tie pasta
– 2 1/2 cups regular, almond or cashew milk
– 3-4 Tbsp all-purpose flour
– optional: cheese – american, mozza, or vegan
Preheat oven to 400 degrees F (204 C). Add asparagus to a baking sheet and toss with 1/2 Tbsp olive oil and a pinch each salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.
In the meantime, bring a pot of water to a boil and salt generously.
While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp olive oil and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is just starting to brown.
Add 3 Tbsp flour and whisk. Cook for 30 seconds, then whisk in almond milk 1/2 cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a healthy pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.
Add pasta to boiling water and cook according to package instructions. Then drain and set aside.
For extra creamy sauce, add sauce to a blender or use an immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add remaining flour (or cornstarch). Blend until creamy and smooth, using the “puree” or “liquify” setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.
Once your sauce has reached desired thickness, add the juice of half a lemon and stir.
Add 3/4 of the chopped asparagus and the cooked pasta to the sauce and toss to coat.
Divide between 2-3 serving plates and top with remaining asparagus. Add a lemon wedge and sprinkle with vegan parmesan cheese